Meat gravy pie

Ingredients:

• 1 tbsp unsalted butter, plus extra for greasing the pan
• 4 pieces of ready-made biscuit dough (about 200 g)
• 220 g uncooked pork breakfast sausages, casings removed
• 1 cup of 10% cream
• 1 large egg + 1 yolk
• 1 green onion, thinly sliced
• 60 g white cheddar or Monterey Jack, grated (about 0.5 cup)

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 190°C (375°F). Lightly grease a 9-inch (22 cm) pie pan (bottom and sides) with butter.
2. Gently roll out each piece of dough to approximately twice its original size. Stretch and press the dough, one piece at a time, into the pie pan until it covers the bottom and sides, pinching the seams to seal. Prick the bottom all over with a fork. Bake until golden brown, 6-8 minutes. Transfer the pan to a wire rack and let cool. Leave the oven on.
3. Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking up the pieces with a spoon, until golden brown and cooked through, about 6 minutes. Drain off any excess fat and add the cream to the skillet. Stir, scraping up any browned bits. Remove from heat.
4. In a medium bowl, whisk the egg and yolk together and slowly add the contents of the pan, stirring constantly to evenly distribute the ingredients. Add the green onions and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sprinkle the crust with grated cheese, pressing the cheese into any holes left after baking. Spread the filling on top of the cheese and bake until the filling is set, 18-20 minutes. Serve the pie hot.